Cowtail Peppersoup (Yam and Cowtail Pepper Soup)
Rich peppersoup with oxtail and yam, cooked in a pressure cooker and finished with plenty of scent leaves.
Video
Original video: watch on YouTube
Ingredients
10 items
- Cowtail (oxtail)
- Habanero pepper and onions (roughly blended; use half of the blend first, the rest later)
- Sea salt (to taste)
- 1 tbsp Peppersoup spice (to start, plus extra to taste)
- 1 tbsp Holy Spirit spice (to start, plus extra to taste)
- 1 tbsp Garlic, ginger and onion paste
- 1 tbsp Green nature paste
- Water (quite a bit, enough for the soup base)
- Yam
- Scent leaves (effirin) (plenty; spelling to confirm)
Instructions
7 steps
- Put the oxtail in the pressure cooker.
- Add half of the roughly blended habanero pepper and onion mix, sea salt, 1 tablespoon peppersoup spice, 1 tablespoon Holy Spirit spice, 1 tablespoon garlic, ginger and onion paste and 1 tablespoon green nature paste.
- Pour in enough water for the soup base, stir and cook in the pressure cooker until the meat is tender.
- Release the pressure, open the cooker and add the yam.
- Add the rest of the blended pepper and onion mix and a little more salt, Holy Spirit spice and peppersoup spice.
- Stir, cover the cooker and cook on the 'rice' setting until done.
- Release the pressure and add plenty of scent leaves. Stir and let the leftover heat cook the leaves without putting the pot back on the heat.
Cooking tips
- Taste and add more peppersoup spice and Holy Spirit spice as needed.
- The scent leaves cook in the leftover heat, off the burner.